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Becoming a Master Sommelier requires as much knowledge, experience, study and discipline as becoming a Master of Wine. Consequently, each title is only held by a few hundred wine enthusiasts worldwide, and those who hold both titles can be counted on one hand. The Netherlands has three Masters of Wine (Cees van Casteren, Frank Smulders and Job de Swart), but sommeliers with such a prestigious title are not here. Is it because they keep failing The Court of Master Sommeliers' gruelling exam? There are whispers that a Master Sommelier should be able to say something meaningful about any wine, from anywhere in the world.
Well. Three Dutch sommeliers did make it to the second highest level of the course. Advanced Sommelier Adriaan Visser is one of them, as are Richelle van Gemert and Jan-Willem van der Hek. Adriaan recently made the switch from head sommelier at two-star restaurant Tribeca in Heeze to Harry's in Maastricht. About his new wine list, he says: 'It will move with the seasons, just like the menu. Many new winemakers will be included in the selection: some classic, others innovative, but all winemakers who follow the rhythms of nature and do terroir and grape justice.' So if you want to be advised by an international
top sommelier, then dine at this brasserie in the hip streets of the Wyck on the Meuse neighbourhood.
This article is from WINELIFE issue 70. Want to read more wine news? Then order here The latest WINELIFE issue 75.
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